Undhiyu Recipe- Gujarati Mixed Veg & Muthia – Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Undhiyu Recipe – Gujarati Mixed Veg & Muthia – Step-By-Step Guide

Introduction

Oh, Undhiyu! Just the name conjures up cozy winter evenings in Gujarat, filled with the aroma of spices and the warmth of family. This isn’t just a dish; it’s an experience. I remember the first time my aaji (grandmother) let me help her make it – the sheer number of vegetables, the layering, the anticipation… it was magical! It seems daunting, but trust me, with a little patience, you can create this Gujarati masterpiece in your own kitchen. Let’s dive in!

Why You’ll Love This Recipe

Undhiyu is a celebration of seasonal vegetables, cooked slowly to bring out their natural sweetness. It’s a complete meal in itself, packed with flavour and nutrition. Plus, it’s a dish that truly gets better with time – the flavours meld and deepen overnight. If you’re looking for a hearty, flavorful, and authentic Gujarati experience, this is it!

Ingredients

Here’s what you’ll need to create this delicious Undhiyu:

• 10-12 baby potatoes
• 1 medium sweet potato
• 1.5-2 cups chopped purple yam
• 8-10 small brinjals
• 150 grams surti papdi and valor papdi beans
• 1 cup tightly packed finely chopped methi leaves
• 1 cup gram flour (besan)
• 1 pinch baking soda
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon coriander powder
• 0.5 tablespoon sugar
• 1 tablespoon lemon juice
• 1 tablespoon ginger and green chili paste
• 4-5 tablespoons sesame oil or peanut oil
• 0.5 teaspoon carom seeds (ajwain)
• 0.5 teaspoon cumin seeds

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

Surti Papdi & Valor Papdi Beans: A Unique Gujarati Specialty
These beans are essential for authentic Undhiyu. If you can’t find them, you can substitute with French beans, but the flavour won’t be quite the same. Look for them at Indian grocery stores.

Purple Yam: Regional Variations & Benefits
Purple yam adds a beautiful colour and subtle sweetness. Different regions in Gujarat use slightly different varieties – feel free to experiment! It’s also incredibly nutritious, packed with antioxidants.

Methi (Fenugreek) Leaves: Fresh vs. Dried & Flavor Profile
Fresh methi leaves are best, but if you can’t find them, you can use 1/4 cup of dried methi leaves, rehydrated in warm water for 30 minutes. Fresh methi has a slightly bitter, earthy flavour that balances the sweetness of the other vegetables.

Sesame Oil vs. Peanut Oil: Choosing the Right Flavor
Traditionally, Undhiyu is made with sesame oil, which gives it a distinct nutty flavour. Peanut oil is a good substitute if you don’t have sesame oil. I personally prefer sesame oil for that authentic taste.

Asafoetida (Hing): Its Role in Undhiyu & Digestive Benefits
A tiny pinch of asafoetida (hing) adds a unique savoury note and aids digestion – especially important with a rich dish like Undhiyu! Don’t skip it.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Veggies: String and pod the surti papdi and valor papdi beans. Rinse everything thoroughly and set aside. Peel and rinse the baby potatoes, sweet potato, and purple yam. Keep the brinjals whole, but remove the stalks.
2. Make the Methi Muthia: In a bowl, combine the chopped methi leaves, gram flour, baking soda, turmeric powder, red chili powder, cumin powder, coriander powder, sugar, lemon juice, ginger-green chili paste, and 2 tablespoons of oil. Mix well. Let the mixture rest for 10-15 minutes. Then, shape it into small dumplings (muthia).
3. Prepare the Green Masala Stuffing: In another bowl, mix the grated coconut, coriander leaves, crushed ginger-garlic-chili paste, sesame seeds, sugar, salt, and a squeeze of lemon juice. This is your flavour bomb!
4. Stuff the Vegetables: Carefully stuff the green masala mixture into the brinjals and potatoes. Don’t overstuff – you want them to hold their shape.
5. Layer it Up: Heat the remaining oil in a pressure cooker over medium heat. Add the carom seeds, cumin seeds, and asafoetida. Sauté briefly until fragrant. Add the podded beans and cook for 2-3 minutes. Now, start layering! Begin with the stuffed brinjals and potatoes, followed by the purple yam, sweet potato, and finally, the methi muthia.
6. Spice it Up & Cook: Sprinkle the remaining green masala over the vegetables. Add about 1-1.5 cups of water. Close the pressure cooker and cook for 2-3 whistles. Let the pressure release naturally.
7. Gentle Mix & Serve: Once the pressure has released, gently mix the cooked Undhiyu. Be careful not to mash the vegetables. Serve hot with pooris or rotis.

Expert Tips

• Achieving the Perfect Texture for the Muthia: Don’t overmix the muthia dough, or they’ll become tough. A slightly coarse texture is ideal.
• Layering Vegetables for Even Cooking: Layering is key! The denser vegetables (potatoes, yam) go at the bottom, and the softer ones (brinjals) go on top.
• Understanding Pressure Cooking Times for Undhiyu: Cooking time may vary depending on your pressure cooker. Start with 2 whistles and check for doneness.
• Preventing Brinjals from Discoloration: A squeeze of lemon juice over the brinjals after stuffing can help prevent them from turning brown.

Variations

• Vegan Undhiyu Adaptation: Skip the coconut in the stuffing, and you’ve got a delicious vegan Undhiyu!
• Gluten-Free Undhiyu Considerations: This recipe is naturally gluten-free, but always double-check the ingredients to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Mild, Medium, & Spicy: Adjust the amount of red chili powder to your liking. My family prefers a medium spice level.
• Festival Adaptations: Making Undhiyu for Uttarayan: Undhiyu is traditionally made during Uttarayan (kite flying festival). Some families add a touch of jaggery for extra sweetness during this celebration.
• Regional Variations: Surat vs. Baroda Style Undhiyu: Surat style Undhiyu tends to be sweeter, while Baroda style is spicier.

Serving Suggestions

Undhiyu is best enjoyed hot, straight from the cooker! It pairs perfectly with:

• Pooris (fried bread)
• Rotis (Indian flatbread)
• A side of yogurt (raita)
• A simple salad

Storage Instructions

Leftover Undhiyu can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can reheat it gently on the stovetop or in the microwave.

FAQs

What is Undhiyu and where does it originate from?
Undhiyu is a mixed vegetable dish from Gujarat, India. It’s traditionally cooked underground in earthen pots (hence the name “undhiyu” – meaning “upside down” in Gujarati), but it’s now commonly made in pressure cookers.

Can I make Undhiyu without a pressure cooker?
Yes, you can! It will take much longer to cook. You’ll need to use a large, heavy-bottomed pot and simmer the vegetables for several hours, checking for doneness periodically.

How can I adjust the sweetness in Undhiyu?
Adjust the amount of sugar to your preference. Some people also add a touch of jaggery for a more complex sweetness.

What are the best accompaniments to serve with Undhiyu?
Pooris, rotis, raita, and a simple salad are all great accompaniments.

Can I freeze leftover Undhiyu? If so, how?
Yes, you can freeze Undhiyu. Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.